Classic Aussie Bacon and Egg Pie

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty savory pie filled with smoky bacon, eggs, and a creamy sauce encased in buttery shortcrust pastry. This Australian-inspired pork recipe, ready in about 75 minutes, layers shortcrust pastry sheets, bacon rashers, hard-boiled eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 50 min Serves 6 Australian cuisine 450 cal/serving

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Ingredients

2 sheets (about 9-inch diameter each) shortcrust pastry sheets
8 slices, chopped bacon rashers
4 peeled and halved hard-boiled eggs
1 medium, finely chopped onion
2 tbsp butter
3 tbsp all-purpose flour
1 1/2 cups whole milk milk
1 tsp salt
1/2 tsp black pepper
1/4 tsp mustard powder
1 egg wash (egg beaten with 1 tbsp water)

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Instructions

Step 1: Preheat oven to 375°F. In a skillet, melt 2 tbsp butter over medium heat and sauté 1 medium finely chopped onion for 5 minutes until translucent.
Step 2: Stir in 3 tbsp all-purpose flour and cook for 1 minute while stirring, then slowly whisk in 1 1/2 cups whole milk. Simmer gently for 5 minutes until thickened into a creamy sauce. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp mustard powder.
Step 3: Stir 8 chopped bacon slices into the sauce and remove from heat.
Step 4: Line a 9-inch pie dish with one sheet of shortcrust pastry, pressing to fit. Pour half the bacon sauce into the base, then arrange 4 halved hard-boiled eggs evenly on top. Cover eggs with remaining sauce.
Step 5: Place the second pastry sheet over the filling, trim edges and crimp to seal. Brush the top with egg wash made from 1 beaten egg and 1 tbsp water.
Step 6: Cut a small slit in the center to vent steam. Bake for 40-45 minutes until pastry is golden and crisp. Let cool for 10 minutes before slicing.